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  0 0 Beans beans beans! There are great quality local beans at farmer's markets. You can make burritos, tacos, baked beans, hummus, or my favorite - Indian foods. You can make great tasting Indian-style dishes with local garbanzos, red beans, spinach or other greens, mushrooms, garlic, onions, tomatoes, some herbs, etc. I have never seen lentils at farmer's markets, but I know they are also a huge crop in WA. I also like to make roti, which is super-easy to make. It just takes one ingredient - local whole wheat flour. kibbies answered in Farmers Markets & Eating Local about 1 year ago | Report Comment on this answer Enter your comment or ask a new question New comments are not being accepted at this time.

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• Reputation: 23 Q&A: 1 0 0 3 0 0 Classifieds: 0 0 what's this? Expert: 1 topic Farmers Markets & Eating Local Follow Following 0 Janet

  1 0 I love vegetables and I like to cook and experiment, but I also get into a rut sometimes of making the same things over and over. A few things that have helped me: -go to my local farmers market and buy something I’ve never tried before. Ask the farmer for suggestions on how to prepare it. I also like looking around the market each week just to see what’s there and what looks good this week that maybe wasn’t there last week. -there is an incredible variety of stuff from local farms: for eg, a trip to the U-District Farmers Market in summer or fall means selecting from numerous different greens, vegetables, herbs, berries, tree fruit…one week your salad could consist of butterhead lettuce, maroon carrots, snap peas and yellow tomatoes; the next week it could be red leaf lettuce, fresh sliced fennel, cucumber and raw fava beans. Or one week sauté patty pan squash with tomatoes and leeks, and the next week try zucchini with broccoli and shelling peas. -a stir-fry can be varied: if you sauté your cauliflower in olive oil and fresh oregano, it’ll taste completely different than the cauliflower sautéd with sesame oil, fresh ginger and tamari. Or if you are going completely local, use hazelnut oil, fresh onions, garlic and/or fresh herbs from the farmers markets. -check out the Ripe and Ready list at http://www.seattlefarmersmarkets.org/ripe-n-ready/ripe-n-ready. The list is extensive – you’re more likely to be overwhelmed with choices than bored! Try focusing on just 2 or 3 or 4 types of vegetables per week – you could do that for weeks and still eat something different every week. -eating locally means eating seasonally, and different fruits and vegetables are available at different times, so enjoy what’s fresh and in season (blueberries in summer, apples in fall, squash in winter, baby lettuce in spring). Of course, lots of things are available for more than one season, so you can vary how you use things (put kale in your potato soup in October, or sauté the kale with garlic chives in early summer) -some market farmers even print up recipes for their customers. One farmer gave me a recipe for greens sauted with ginger, garlic and chopped fresh tomatoes, which was a combination I had never tried before. To me, it was novel and delicious (and easy), and gave me a new ‘thing’ to add to my repertoire of food I can whip up in a hurry. -get a good locally-focused cookbook – not to spent hours every day planning meals, but to get ideas or try something new once a week. Any decent book store (new or used) should have a good selection of cook books that focus on Pacific Northwest seasonal eating, with good, not-too-difficult recipes. I’ll thumb through a book, find a recipe that sounds good and uses what’s in season at the farmers markets AND is different than what I always do…make a batch of it and then I have something new and good to eat for lunch for the next few days. -ask friends what their favorite easy vegetarian recipe is; get ideas from other people. Hope that helps! Janet answered in Farmers Markets & Eating Local about 1 year ago | Report 1 comment by three_fourths… 0 0 That's a first class answer. I think I'll eat local now that I have so many suggestions. three_fourths commented about 1 year ago | Report Enter your comment or ask a new question New comments are not being accepted at this time.

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• Reputation: 2 Q&A: 0 0 0 3 1 0 Classifieds: 0 0 what's this? Expert: 1 topic Farmers Markets & Eating Local Follow Following 0 Greg Connor

  1 1 Hi Megan, How wonderful you are planning to eat only local foods for a month. We help customers with this all the time. I suggest visiting our Queen Anne or Burien store and we can walk you through how to achieve this goal. We also have a full menu online and we can ship our meals direct to you if you are not near one of our stores. http://eatlocalonline.com We have a large selection of local meals. You can choose from Farro Salad to Squash Lasagna. We make everything from scratch (including the pasta and our stocks) with local ingredients. If you are in the mood to cook yourself we have the ingredients in our store from local farms such as cheeses, wheat, nuts, beans and a whole selection of other essential items. I read you are vegetarian but if you ever need to entertain non-vegetarians we have a selection of local chicken, grass fed meats and sustainably caught fish. I am a big supporter of eating more local foods as it helps the local economy, taste better as the food is not traveling as far and it reduces your carbon foot print. Another thing we do at Eat Local is we also buy heirloom and heritage varieties which further increases the diversity in our food system and again tastes great. I think you will enjoy how diverse your diet will become and how interesting it is to eat seasonally and to learn more about what we grow here in the northwest. Let me know if there is anything else I can do to help with your journey. Thanks, Greg Conner, Owner Eat Local Greg Connor answered in Farmers Markets & Eating Local about 1 year ago | Report Comment on this answer Enter your comment or ask a new question New comments are not being accepted at this time.

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